Eggplant rolls with nuts and cheese

Step-by-step cooking

1. Step 1:

   

   How to make eggplant rolls with nuts and cheese? Prepare the products. Choose eggplant as smooth as possible along the entire length so that the rolls look neat. Cheese for this recipe will suit any cottage cheese, even with additives will be delicious. You can buy nuts already peeled, or you can peel them yourself.

2. Step 2:

   

   Wash the eggplant, dry it and cut off the tail. Cut the vegetable lengthwise into long strips, about 5 mm thick. You can even be thinner, then they will be easier to wrap.

3. Step 3:

   

   Sprinkle the eggplant with salt. This is the easiest way to get rid of the bitterness that this delicious vegetable often suffers from. Salt will draw moisture out of the eggplant, and with it the bitterness will go away. Leave it to lie down for 10 minutes — you will see how it will be covered with droplets. Take a paper towel and wipe the eggplant strips, wiping off the released liquid.

4. Step 4:

   

   Prepare the filling. Walnuts, if they are not peeled, peel. You can dry them for a couple of minutes in a dry frying pan, the nuts will become more fragrant and tastier. Then grind them in any available way — with a blender, in a mortar or with a simple rolling pin, as I did. To do this, put the nuts in a bag and tap them with a rolling pin. The nuts will turn into fine crumbs.

5. Step 5:

   

   Take a small bowl, put cheese and nuts in it. Use a garlic press to squeeze out the peeled clove there. Or grate it on a fine grater.

6. Step 6:

   

   Mix the products well with a spoon until smooth. The filling is ready. In it, if desired, you can add any greens. Instead of cottage cheese, you can also take absolutely any other cheese, in this case, grate it on a grater and add a little mayonnaise.

8. Step 7:

   

   Preheat a frying pan over medium heat, pour vegetable oil on it, warm it up for a couple of minutes. Put the eggplant strips in one layer in the heated oil so that they do not fit on top of each other.

9. Step 8:

   

   Fry the eggplant over low heat until browned on one side, then flip and fry on the other. Eggplant slices should absorb all the oil and become soft.

10. Step 9:

    

    Remove the finished slices on a plate with a paper towel — it will absorb excess oil. Fry the next batch in the same way.

11. Step 10:

    

    Cool the slices a little. Take a strip of eggplant and put a teaspoon of cheese and nuts filling on one end. Twist it into a roll.

12. Step 11:

    

    If it does not hold well, you can fasten the roll with a toothpick or a special skewer. My slices were thin and well fried, so I didn't have to fasten them. Fill all the eggplant slices in this way.

13. Step 12:

    

    Put the resulting rolls on a dish, decorate them with herbs and pomegranate seeds. Serve on the table in any form — they are delicious and warm and cooled. Enjoy your meal!